Cheese Swirled Chocolate Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I've been making this bundt cake for years now. Every time I make it, I always make it a bit different. Sometimes I just do the cream cheese, sometimes I would add a small amount of jams with the cheese, but either way, it comes out great. The smell is incredible! I originally found the recipe in a coffeecake book that I have in my collection of books written by Lou Leibert Pappas. Ingredients:
8 ounces cream cheese |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 egg |
6 ounces semi-sweet chocolate chips |
2 eggs |
2 cups sugar |
1 cup canola oil |
1 teaspoon vanilla extract |
3 cups flour |
2/3 cup unsweetened cocoa |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
3/4 cup walnuts, coarsley chopped |
2 tablespoons powdered sugar |
1 teaspoon unsweetened cocoa |
Directions:
1. Preheat oven to 325. Grease and flour a 10 inch bundt pan.
2. FILLING: First 5 ingredients.
3. In a medium bowl, cream the cheese, sugar and vanilla until fluffy and beat in the egg. Stir in the chocolate chips and set aside.
4. BATTER:.
5. In a large bowl, beat the eggs, sugar, oil and vanilla until thick and smooth. In another bowl, stir together the flour, cocoa, baking soda and salt. Add the dry ingredients to the egg mixture alternately with the buttermilk and beat until smooth.
6. Stir in the nuts. Spoon half the chocolate mix into the prepared pan. Carefully spoon the cheese mix over. Spoon the remaining chocolate mix on top. Bake for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Let cool and then turn out to pan. When ready to serve, dust with mix of powdered sugar and cocoa powder.
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